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Mathematical Problems in Engineering
Volume 2013, Article ID 607546, 10 pages
Research Article

Release Mathematical Model of Active Agent from Packaging Material into Food

1School of Mechatronics Engineering and Automation, Shanghai University, Shanghai 200072, China
2School of Environment and Biological Sciences, Rutgers, The State University of New Jersey, NJ 08901, USA

Received 13 May 2013; Accepted 21 October 2013

Academic Editor: Vanee Chonhenchob

Copyright © 2013 Xiuling Huang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Active packaging is an innovative packaging technology by which active compounds are released from the package to enhance the quality and microbial safety for a wide range of foods. The problem of active ingredient release through the bilayer packaging food system is studied from a theoretical viewpoint. A release model is built to provide predictions of concentration and amount of active ingredient. The equations are built based on Fickian diffusion, and numerical solutions are obtained through finite difference. Different diffusion coefficients and of active ingredient in different packaging layers, partition coefficient at the interface of outer layer and inner layer, partition coefficient at the interface of inner layer and food, and mass transfer coefficient at the interface of inner layer and food are considered in the model. The effects of , thicknesses of outer layer and inner layer, , , , , and on the release are discussed. Corresponding conclusions and analysis are given.